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Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

POTATO AND KALE ROLLS WITH RAITA

GOOD AND CHEAP RECIPES - HANDHELD POTATO AND KALE ROLLS WITH RAITA

These are a great meal to make when you have leftover roti and raita. The filling comes together in minutes and could be anything, but potatoes and greens are tasty and filling.

INGREDIENTS

  • 8 roti 
  • 2 large or 4 medium potatoes, chopped
  • 1 bunch kale or spinach, chopped with stems removed
  • 1 tbsp ghee or butter
  • 1 tsp cumin seeds
  • ½ cup onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp ginger, finely grated
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cayenne powder
  • raita 
  • fresh cilantro

RECIPE

  1. Put a skillet on medium heat and add the ghee or butter. (Ghee, which is traditional in Indian cooking, is just butter with the milk solids removed, and it can withstand higher temperatures than butter without burning.)
  2. Once the butter is hot, add the cumin seeds and let them sizzle for 5 seconds before adding the diced onion. 
  3. Let the onion cook for 2 minutes, stirring occasionally.
  4. In a small bowl, mix the garlic, ginger, turmeric, coriander, cayenne powder, salt, and 1 tablespoon of water.
  5. Add the spices to the onion mixture and mix, cooking for another 2 minutes. It will smell strongly aromatic. This step is important because the spices become toasted and release their flavor.
  6. Next, add the potatoes. Stir to coat them with the onions and spices. Add about a cup of water and cover the pan with a lid. 
  7. Let it cook for about 10 minutes, checking occasionally to stir and make sure nothing is burning. Add more water as needed. You want the final mixture to be only a bit moist, but the water helps everything cook evenly.
  8. Test the potatoes with a fork: if you can easily pierce them, they’re ready. Once they are, add the kale and stir until the kale is wilted. 
  9. Taste and add more salt if needed.
  10. To assemble the rolls, scoop 1/8 of the mixture into the center of a roti, distributing it in an even line. Roll it up. 
  11. Serve two roti per person with cilantro and a generous dollop of raita, either over the top or on the side.
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POTATO LEEK PIZZA

GOOD AND CHEAP RECIPES - POTATO LEEK PIZZA
Obviously you should just make all kinds of pizza. Seriously, do it. Make it a Thursday night tradition and an excuse to use up leftovers. This pizza, for one, is a fun variation that confounds expectations—proof that, indeed, anything is good on pizza!

INGREDIENTS


  • pizza dough
  • 2 tbsp olive oil
  • 1 Russet potato or 3 small
  • potatoes, sliced into thin circles
  • 3 leeks, sliced into circles
  • salt and pepper
  • 1 lb fresh mozzarella, shredded

RECIPE

  1. Turn the oven to 500 °F.
  2. Put a large pan on medium heat and add 1 tablespoon of olive oil. 
  3. Once the oil is hot, add the potato slices evenly to the pan, making sure each slice is touching the bottom. (If you slice them thin enough, they'll turn out almost like little chips.)
  4. Let them cook until they start to crinkle around the edges and turn brown. Flip them over and brown the other side, then move them to a bowl. Sprinkle with salt and pepper, then toss with your hands (after they cool down!) to make sure they're evenly coated.
  5. Heat up another tablespoon of oil in the same pan, then toss in the leek slices, stirring occasionally until they're soft, about 5 minutes.
  6. Toss them with the potato slices and add a bit more salt and pepper.
  7. Clear a space on the counter and sprinkle with flour. 
  8. Divide your dough into 4 equal pieces.
  9. One at a time, stretch the doughs into crusts. You can use a rolling pin or just slowly use your fingers and hands. I like to make mine really thin and big, but it's up to you how thick to make it.
  10. Once the crust is the desired shape and thickness, dust the back of a cookie sheet with flour or cornmeal to keep the crust from sticking, then place it the dough on the sheet. 
  11. Now layer it with ¼ of the potato and leek mixture and ¼ of the shredded mozzarella.
  12. Bake for 5 to 8 minutes. If it's your first time, simply keep an eye on the oven to see when the pizza's done. 
  13. The crust should be light brown and the cheese melted.
  14. Repeat the process until you've baked all your pizzas. If your oven is big enough, you can of course do more than one pizza at a time.

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GOOD AND CHEAP RECIPES - THINGS ON TOAST


I love bread, and toast in particular is my  comfort food €”I crave it when I'm sick or worn down. Here, I would like to suggest that you  take some toast and put something tasty on it. That’s  it!

Certainly toast can feed a crowd, but I like this meal for times when I’m on my  own and want a quick  meal or snack.  It'€™s a great way to use leftovers or turn a side dish into a full meal.

What makes  this more like a special dinner than a quick snack  is the way you  treat the bread €toasting it in the pan like a nice piece of fish.

A pile of saute or raw veggies over buttered, toasty bread is the perfect meal for one and a great way to try a new vegetable. I've suggested a few other toast variations on the following pages,  but you  can use pretty much any  veggie dish from this book or invent your own. Add a fried egg on top if you'€™re extra hungry.

RECIPE

Melt ½ tablespoon of butter in a small  pan  on medium heat.
Place the two slices of bread in the pan  and let them cook for about 2 minutes, then lift them with a spatula to check whether they're golden  brown underneath. When  they are, flip'€™em over.

Add the rest of the butter to the pan  to make  sure the second side of the toast becomes  just as golden  as the first. Sprinkle the top of the bread with salt and pepper. Once the second side is golden,  set the bread on a plate to await its topping.

For the toppings,  you  can go raw or, as I most often do, saute veggies or beans with flavors like garlic and chilies, olives and and dill, ginger and turmeric, or any  other classic combination (p. 166).

Instead of toast, the topping ideas on the next few pages would also be great over rice or any  other grain, in a tortilla, tossed with pasta, or even on a pizza.  It's up to you!

NICE IDEAS FOR TOAST


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CAULIFLOWER TACOS

GOOD AND CHEAP RECIPES - CAULIFLOWER TACOS

This is one of my favorite ways to use roasted cauliflower other than eating it straight. It’s a delicious change from the usual vegetable taco offerings. Just look at all those crunchy bits!

INGREDIENTS


  • roasted cauliflower
  • 6 tortillas
  • ½ cup cheese, grated
  • ½ cup salsa or sauce of choice


RECIPE


  1. Warm up the tortillas in the microwave for 20 to 30 seconds, or put them in a warm oven covered with a towel while you prepare everything else.
  2. Place two to three tortillas on each plate and fill with a generous serving of cauliflower.
  3. Sprinkle the grated cheese over top and drizzle with salsa or sauce of your choice. Enjoy!
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ASIAN GREENS GRA PROW ON TOAST


GOOD AND CHEAP RECIPES - ASIAN GREENS GRA PROW


INGREDIENTS


  • 1 bunch Asian greens, stem separated from leaves
  • 1 tsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 tsp ginger  root, grated
  • 2 tsp soy sauce
  • 1 handful Thai basil salt and pepper

RECIPE

This works with any  Asian green, from bok choy  to tatsoi to gai lan.

  1. Splash  the oil in a pan on medium heat. Saute the garlic for 2 minutes, then add the ginger, soy sauce, and the stem part of the greens. 
  2. Cook for 4 to 5 minutes, until almost tender. 
  3. Add the leafy part of the greens and cook for 2 more minutes. 
  4. Turn off the heat and mix in the Thai basil. 
  5. Taste and add salt and pepper, unless  the soy sauce is salty enough on its own.

INGREDIENTS


  • 1 bunch Asian greens, stem separated from leaves
  • 1 tsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 tsp ginger  root, grated
  • 2 tsp soy sauce
  • 1 handful Thai basil salt and pepper

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CARAMELIZED ONIONS AND CHEDDAR ON TOAST

GOOD AND CHEAP RECIPES - CARAMELIZED ONIONS AND CHEDDAR ON TOAST


INGREDIENTS


  • 1 tbsp butter
  • 1 red onion,  thinly sliced sharp cheddar, thinly sliced salt and pepper

RECIPE 


  1. Melt the butter in a pan  on low heat. 
  2. Add the onions and let them cook slowly, about 20 minutes. 
  3. As the onions darken, stir them occasionally, adding  a bit of water to loosen  up the sticky onion  bits on the bottom and keep them from burning. 
  4. Leave the onions until they’re dark purple. 
  5. They will now  be sweet and caramelized. Spread them over toast and top with slices of aged cheddar, salt, and pepper. 
  6. Put the toast back in the pan  and cover with a lid until the cheese is bubbly, then serve it up.


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PEAS AND LEMON ON TOAST

GOOD AND CHEAP RECIPES - PEAS AND LEMON ON TOAST

INGREDIENTS

  • 1 tsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 cup peas, fresh or frozen
  • 1 tsp lemon juice
  • Romano or Parmesan, freshly grated salt and pepper

RECIPE

This is like a less-salty, more-rustic version of the British classic mushy peas.

  1. Add a bit of olive oil to a pan  on medium heat.
  2. Drop in the garlic and peas along  with 2 tablespoons of water so that the peas can steam a
  3. bit.
  4. Leave them until they turn bright green.
  5. Sprinkle with lemon  juice, Romano, salt, and pepper, then remove the peas from the heat and mash with the back of a fork, either in the pan  or in a bowl. 
  6. Pile onto toast and enjoy!
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BROILED EGGPLANT SALAD ON TOAST

GOOD AND CHEAP RECIPES - BROILED EGGPLANT SALAD ON TOAST

RECIPE

Here's yet another use for leftovers or just a way to make a great salad more substantial. Simply dollop the broiled eggplant salad onto toast, then add some herbs or greens to the top for a fresh counterpoint, along with a bit of cheese.

INGREDIENTS


  1. broiled eggplant salad
  2. fresh herbs or greens
  3. any cheese, crumbled or grated


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Popcorn is such  a great snack.  It's easy to forget how  easy and cheap it is to prepare at home. Try some different toppings! I've suggested a few down there.

INGREDIENTS


  • 1/3  cup popcorn
  • 2 tbsp vegetable oil
  • 2 tbsp butter, melted salt

RECIPE


  1. Place a large pot with a tight-fitting lid on the stove. Pour in the vegetable oil, then the popcorn kernels. Put the lid on and turn the heat to medium.
  2. Using  pot holders or oven mitts, occasionally shake  the pot from side to side to make  sure the kernels are evenly distributed in the oil. Once the popcorn begins to pop, turn the heat down to medium-low and gently shake  again.
  3. Once the popping slows  down to 5 to 10 seconds  between pops,  turn the heat off. Wait until you’re sure the corn has stopped popping and remove the lid.
  4. Move the popcorn to a bowl  and pour butter, salt, and other spices or toppings over top. Gently toss to coat it evenly.
  5. This recipe makes  about 10 to 12 cups of popped  popcorn enough for four people. Eat it while  it's hot!
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ROASTED VEGETABLES ON TOAST


GOOD AND CHEAP RECIPES - ROASTED VEGETABLES ON TOAST

INGREDIENTS


  1. roasted vegetables
  2. Romano or Parmesan, freshly grated pepper

RECIPE

This is one of my favorite ways to eat leftover roasted vegetables. Simply  create a ridiculously tall pile of vegetables like the winter squash and leeks pictured here, then sprinkle with grated Romano or Parmesan and fresh pepper. You can also add any  sauce you  have on hand  or sprinkle crushed nuts on top.


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SALTY BROCCOLI ON TOAST

GOOD AND CHEAP RECIPES - SALTY BROCCOLI ON TOAST

INGREDIENTS

  • 1 tsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 tsp chili flakes
  • 1 anchovy, finely chopped

RECIPE

1 crown and stem of broccoli, chopped Romano or Parmesan, freshly grated salt and pepper

  1. Warm up the oil in a pan  on medium heat.
  2. Add the garlic and chili flakes and cook for 2 minutes, until they smell great but are not yet brown. Add the anchovy and cook for another minute. Add the broccoli and about ¼ cup of water.
  3. Cover the pan, steam for 3 minutes, then toss and cook for 2 minutes, until the broccoli is tender and the water is gone.
  4. Spoon onto toast; top with cheese, salt, and pepper!


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CORNMEAL CRUSTED VEGGIES

GOOD AND CHEAP RECIPES - CORNMEAL CRUSTED VEGGIES


These are kind of like having veggie french fries. The cornmeal makes  them super crunchy, and they're great with a dipping  sauce.  Might I suggest peanut sauce? This breading process can be done with almost any  vegetable; some of my  favorites include zucchini wedges,  bell peppers, and cooked winter squash. It's sort of like fried green tomatoes or okra, but this baked version skips the expense and mess of the oil, yet keeps the crunch.

INGREDIENTS

  • ½ lb green  beans, stems cut off
  • ½ cup all-purpose flour
  • 2 eggs
  • ¼ cup milk
  • 1 cup cornmeal
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder

ALTERNATIVES

  • zucchini
  • bell pepper sticks 
  • winter squash 
  • cauliflower florets 
  • broccoli florets 
  • okra
  • carrot sticks


RECIPE

  1. Heat the oven to 450  °F.
  2. Set up your breading station! 
  3. On one plate, spread out the flour. 
  4. Crack both eggs into a bowl,  add the milk,  and mix lightly with a fork. 
  5. On another plate, spread the cornmeal, salt, black pepper, paprika, and garlic powder. 
  6. Mix the plate with your fingers.
  7. Spread a small  amount of oil or butter across a baking sheet. 
  8. A few at a time, take the green beans and dredge them in the flour. 
  9. Next, transfer the flour-covered beans to the egg mixture.
  10. Cover the beans lightly with egg mixture, being careful to shake  off any  excess egg. 
  11. Then transfer to the cornmeal mixture and coat them evenly.
  12. Carefully spread the crusted green beans onto the baking sheet. 
  13. Repeat until you've  done them all. If you  run out of any  of the three mixtures, just mix up a bit more.
  14. Bake for 10 to 15 minutes, until golden  and crispy. Enjoy hot with your favorite dipping  sauce!
  15. Pictured are bell peppers and green beans.

GOOD AND CHEAP RECIPES - CORNMEAL CRUSTED VEGGIES

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GOOD AND CHEAP RECIPES - POUTINE


Poutine isn't an everyday meal,  but it's a favorite. Since I don't like deep-frying at home, I bake the fries; they still get crispy without the fuss  of frying.
Montreal-style poutine is made  with vegetable gravy, as in this recipe, but you can also make  your favorite beef or turkey gravy.
Of course, proper poutine uses cheese curds, and if you  can find them do use those, but fresh mozzarella works for me. It has the same  spongy quality, just maybe with a little less squeak. This recipe does comes out a little more expensive  than you  would think because of the fresh mozzarella. If you use less or skip the cheese entirely, you can cut the price in half.

INGREDIENTS

  • 2-3 medium Russet potatoes, sliced into sticks
  • 2 tbsp vegetable oil salt and pepper scallions, chopped
  • 6 oz fresh mozzarella, diced

GRAVY

  • 2 tbsp butter
  • 1 shallot or 3 scallions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tbsp all-purpose flour
  • 1½  cups vegetable broth
  • 1 tsp soy sauce
  • ½ tsp cayenne pepper salt and pepper
  • 6 leaves fresh sage, finely chopped (optional)


RECIPE

  1. Set the oven to 400  °F.
  2. Pour 1 tablespoon of vegetable oil onto a baking sheet. 
  3. Spread the oil around, then spread out the sticks of sliced potato. 
  4. Pour the rest of the oil over the top and sprinkle generously with salt and pepper. 
  5. Use your hands to ensure the potatoes are coated with oil, salt, and pepper, and evenly spread across the pan.  
  6. Place them in the oven and bake for 20 minutes.
  7. Meanwhile, prepare the gravy. 
  8. Melt the butter in a saucepan on medium heat. 
  9. Add the shallot and garlic. 
  10. Let them cook for 2 minutes until translucent, but not brown. Add the flour and quickly stir with a spoon. 
  11. Add a little broth if gets too clumpy.
  12. Let the mixture cook until it turns light brown. 
  13. Add the vegetable broth, soy sauce,  and cayenne pepper. 
  14. Bring the gravy to a boil, then turn down the heat and let it cook for about 5 minutes, stirring occasionally. 
  15. Taste it, adding  salt and pepper as needed. 
  16. Turn down the heat to very low,  just enough to keep the gravy warm until the fries come out of the oven.
  17. Dice the mozzarella.
  18. After the fries have baked for 20 minutes, remove them from the oven.  
  19. Lift them with a spatula and test their tenderness with a fork. If it goes through easily,  the fries are ready. If you  want them a little more crispy, flip them over and put them back in the over for a few more minutes.
  20. Once they're done, pile one layer of fries onto a plate. Top with cheese and then the hot gravy. Repeat with a second layer before sprinkling with scallions  and more freshly ground black pepper.

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BRUSSELS SPROUT HASH AND EGGS

GOOD AND CHEAP RECIPES - Brussels Sprout Hash and Eggs


This is a great light lunch or side dish. The Brussels sprouts get salty and tangy from the olive and lemon, then crispy and caramelized on the bottom. Mix in the little bit of fat from the egg yolk,  and wow is this delicious.

INGREDIENTS

  • 4 cups Brussels sprouts, finely chopped salt and pepper
  • 1 tbsp butter
  • 3 cloves garlic, finely chopped
  • 6 olives, finely chopped lemon juice
  • 2 eggs

RECIPES

  1. Chop off the ends of the sprouts. Slice them in half,  then finely shred each half.  
  2. Place the shreds in a bowl  and sprinkle with salt and pepper.
  3. Melt the butter in a non-stick pan  on medium- high  heat. 
  4. Swirl it around to coat the pan.  
  5. Add the Brussels sprout  shreds and garlic, then leave it to cook for about 1 minute. 
  6. Mix it up and toss it around. 
  7. Add the olives and mix again.
  8. Crack the eggs into separate areas of the pan. 
  9. Sprinkle them with salt and pepper. 
  10. Pour in 2 tablespoons of water and cover with a lid. 
  11. Let the eggs steam, undisturbed, for 2 minutes.
  12. Once the whites of the eggs are cooked through, turn off the heat and sprinkle everything with lemon  juice.

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GOOD AND CHEAP RECIPES -MEXICAN STREET CORN


This recipe takes fresh, sweet summer corn— already amazing—and adds salt, tang, and spice to the experience. If you have an outdoor grill, prepare the corn that way, but for those without, a broiler is a great shortcut!

INGREDIENTS

4 cobs corn
4 tbsp mayonnaise
½ cup cotija, queso blanco, feta,
Romano or Parmesan, grated
chili powder
1 lime, sliced into wedges

RECIPE


  1. Turn your oven’s broiler up to high.
  2. Peel off the outer layers of the corn and clean off all the corn silk. Leave the green ends attached for a convenient handhold.
  3. Place the cobs on a baking pan under the broiler for 2 to 3 minutes, then rotate them and repeat until they’re brown and toasty all the way around. The broiling shouldn’t take more than 10 minutes total.
  4. Working quickly, spread a tablespoon of mayonnaise over each cob, lightly coating every kernel. Next, sprinkle the cheese all over the corn. It should stick fairly easily to the mayonnaise, but you’ll probably get a little messy coating them thoroughly.
  5. Sprinkle chili powder over the corn, but not too heavy or it’ll be gritty.
  6. Use any chili powder you like; ancho or cayenne are great.
  7. Lastly, squeeze lime juice all over and serve hot!
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GREEN CHILI AND CHEDDAR QUESADILLAS


GOOD AND CHEAP RECIPES - GREEN CHILI AND CHEDDAR QUESADILLAS

INGREDIENTS

4 tortillas
½ cup sharp cheddar, grated
½ cup green  chilies, canned or fresh, chopped
1 tbsp fresh cilantro, chopped

RECIPE

  1. These are a great snack  or a quick  meal, and you  can add pretty much anything to them! To make  them cheaper, use fresh tortillas.
  2. Spread ¼ cup of green chilies evenly  over one tortilla. 
  3. Sprinkle ¼ cup of cheese over the chilies, then top with half the cilantro. 
  4. Place another tortilla on top of each prepared tortilla to form a quesadilla. Repeat!
  5. Place a large, non-stick pan  on medium heat. 
  6. Once it's hot, add a quesadilla and toast for about 1 minute. 
  7. Flip it over and brown the second side, then do the same  for the other quesadilla. 
  8. Slice into triangles and enjoy  with some fresh salsa and sour cream.
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SMOKY AND SPICY ROASTED CAULIFLOWER


GOOD AND CHEAP RECIPES - SMOKY AND SPICY ROASTED CAULIFLOWER

Roasted veggies are always delicious, but there’s something magical that happens to cauliflower in the oven. It gets so crispy and nutty, and that flavor is brought out even more with the spices here. I’m happy to just eat a bowl of this for dinner, maybe with an egg on top.

INGREDIENTS

1 head cauliflower, cut into small pieces
2 cloves garlic, unpeeled
1 tbsp butter, melted
1 tsp smoked paprika
½ tsp cayenne pepper
salt and pepper

RECIPE

Turn the oven to 400 °F.
In a medium-sized roasting pan, arrange the cauliflower pieces and the unpeeled cloves of garlic.
Pour the butter over the cauliflower and then sprinkle the spices over top.
Use your hands to thoroughly coat the cauliflower with butter and spices.
Bake for 45 minutes to 1 hour, depending on how crispy you like the florets.
Squeeze the roasted garlic throughout and trash the skins.
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JACKET SWEET POTATOES

GOOD AND CHEAP RECIPES - JACKET SWEET POTATOES

I like to serve these with all kinds of toppings, usually leftovers from other meals. Try filling them with roast chicken, beans and cheese, corn and tomatoes—whatever you have around.

INGREDIENTS

  • 4 large sweet potatoes
  • salt and pepper
  • ¼ cup sour cream
  • ½ bunch scallions, finely chopped

RECIPE


  1. Heat the oven to 400 °F. 
  2. Scrub the sweet potatoes and stab them with a fork a few times. 
  3. Lay them on a baking sheet.
  4. Bake for 60 to 75 minutes. 
  5. Because sweet potatoes vary greatly in size, check them after an hour by stabbing with a long knife. If it goes through easily, they’re ready. If not, bake longer.
  6. Let cool for 15 minutes. Make a long cut along the top of each potato and open them gently, beating with a fork to fluff up the soft, orange middle.
  7. Sprinkle with salt and pepper. Let each person add sour cream and scallions (or more salt and pepper) to their taste.
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Author

authorHello, my name is Janna. I'm a 5 years old. My Mom have done this blog for me.
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About

Hi and welcome! My name is Janna, and this little blog is my internet home. I like cooking and I created this blog to gather recipes that My Daddy and My Mommy would like.

In the cooking department, I’m a food enthusiast with an appetite for almost anything. I love to cook vegetarian dishes, but we’re not strictly anything when it comes to what we eat. I love desserts, especially straight up salted dark chocolate. I try to cook things that are practical, interesting, and delicious. I adore noodles, curry, lentils, and pasta. Is that the same as noodles? Doesn’t matter. I love it all.

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Some of my favorite things in life are Arabian, Chinese food, My Mom, My Dad and Zeina.

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